Slow Cooker 4-Ingredient Amish Chicken Pot Pie
This Slow Cooker 4-Ingredient Amish Chicken Pot Pie is a cozy, easy dinner with tender chicken, soft potatoes, broad noodles, and a creamy, savory broth. It delivers comforting farmhouse flavor with minimal prep and no browning or roux.
Ingredients
- 2 pounds boneless, skinless chicken thighs or chicken breasts Thaw in the refrigerator first; do not use frozen chicken.
- 4 cups low-sodium chicken broth
- 3 large russet or Yukon Gold potatoes Peeled and cut into 1-inch chunks, about 1 1/2 pounds.
- 12 ounces wide Amish-style egg noodles or pot pie noodles Use the thick square or broad kind if available.
- to taste salt and black pepper Add at the end if needed.
- as needed hot water or extra warm chicken broth Use only if the finished pot is thicker than desired.
Instructions
- Put the peeled, chopped potatoes in an even layer across the bottom of a 5- to 7-quart slow cooker, keeping the pieces close to 1 inch.
- Lay the chicken on top of the potatoes in a single layer as best you can.
- Pour the chicken broth over everything; if the chicken is not mostly submerged, add just enough water or extra broth to barely cover it.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender and the potatoes are easily pierced with a knife.
- Use tongs to transfer the cooked chicken to a plate or cutting board, shred it into bite-sized pieces with two forks, discard visible fat, and confirm that it reaches 165°F in the center before shredding.
- Return the shredded chicken and any juices to the slow cooker, stir gently, add the wide noodles, and press them down so most are sitting in the hot liquid.
- Cover and cook on HIGH for 20 to 35 minutes, stirring once or twice if possible, until the noodles are tender but not falling apart.
- Stir the finished pot well, then add a splash of hot water or warm chicken broth if the starch from the potatoes and noodles has made it thicker than desired.
- Taste and add salt and black pepper if needed, then ladle the steaming chicken, potatoes, noodles, and broth into warm bowls.
Notes
Cool leftovers promptly and refrigerate within 2 hours. Store for 3 to 4 days. Reheat gently on the stovetop over low to medium heat or in the microwave, adding broth or water as needed. Freezing after adding the noodles is not recommended because they become soft; freeze the chicken, potato, and broth portion before adding noodles, then cook fresh noodles when reheating.
Nutrition
Calories: 585kcal
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